Mauritian Dal (Yellow Split Pea Soup) with Eggplant | Dholl et Bringelle | Vegan + Vegetarian Recipe
A lightly spiced Mauritian soup, made with yellow split peas and eggplant, which can be enjoyed over rice or with roti as a main dish or side dish.
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Soups
Cuisine: Mauritian
Keyword: dal, eggplant, yellow split pea soup
Servings: 2main dish or 3-4 side dish
Author: Teenuja Dahari — www.veganlovlie.com
Ingredients
340gdried yellow split peas[1 1/2 cups]
3/4teaspoongaram masalaor curry powder
3/4teaspoonturmeric powder
2bay leavesor 5-6 curry leaves
1Roma tomatochopped
1inch cubegingeror 1 tablespoon minced ginger
1small onion(omit if you don't consume)
2clovesgarlic(omit if you don't consume)
Salt to taste
300gChinese eggplant[2 medium, 11 oz.], you may also use the globe/large eggplant variety
1tablespoonsalt
1 - 3tablespoonscoconut oilor cooking oil
Coriander leaves(cilantro) for garnish
Instructions
Soak the yellow split peas for about 20 minutes (optional). Then drain the water, rinse and set aside.
Prepare the other ingredient: mince the ginger, chop the tomato, slice or chop the onion+garlic (if using). Set aside.
Prepare the eggplant. Cut into slices of about 4 cm (1 1/2 inch) thick. If using the globe eggplant variety, cut into chunky cubes of about 4 cm (1 1/2 inches) thick. The Chinese eggplant tend to be slightly more bitter than the larger ones. So, to remove the bitterness, sprinkle a tablespoon of salt onto the eggplant pieces and lightly massage the salt onto them. Then cover them with some water and leave to soak for about 10 minutes.
Meanwhile, start to make the soup. Heat a deep pan on medium temperature. Once heated, add 1/2 tablespoon oil (optional), then add the garam masala, turmeric powder, bay leaves, chopped tomato, ginger, onion + garlic (if using). Stir and let cook for about 1 minute.
Add in the soaked yellow split peas. Add 3 cups water and ¾ teaspoon of salt or as per your taste. Stir, cover and simmer for about 25 minutes or until yellow peas are soft.
While the dal is cooking, continue to prepare the eggplant. Drain the saline water and rinse them. Then lightly pat dry them on a paper towel.
Heat a skillet on medium temperature. Add about 1 - 2 tablespoons of coconut or cooking oil. Once the oil is hot, place in the eggplant pieces. Cover and let cook for 5 - 7 minutes.
After 5 - 7 minutes, turn the eggplant pieces onto the other side. Cover and let them cook for another 7 - 10 minutes until they are almost done. There should be a slight resistance when you insert a fork in. Remove them from the pan and set aside.
Once the dal is soft, you can mash some of them to make a creamier soup. You may also remove the bay leaves at this point. Then add enough water to make a soup to the consistency that you like. The soup will thicken a little as it cooks further.
Now add in the eggplant, cover and simmer for about 10-12 minutes or until the eggplant is soft.
Taste and adjust salt if needed.
To serve, garnish with some coriander leaves.
Video
Notes
To save time, prepare your minced ginger-garlic in advance - it keeps for 2 - 3 months in the refrigerator ready to be used when needed. See the easy tutorial - Homemade Ginger-Garlic Paste - https://veganlovlie.com/quick-tip-pre-mince-prepare-preserve/Link to original recipe post - Dal with Eggplant - https://veganlovlie.com/mauritian-dal-yellow-split-pea-soup/